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Wednesday, July 29, 2015

Soya kabuli

This is a recipe inspired by my aunt who made soya nuggets with vatana.

I was hungry in the morning and had no pre-soaked vatana which I usually use for making Bengali ghugni. However, my pantry had a can of chick peas. I got to work

1 medium sized diced potato
1 cup soya nugget
1 can of chickpeas 28 oz or about 800 gm (Alternately you may soak chickpeas or yellow vatana overnight)
Minced onion- half of 1 large OR one full medium
1 tsp cumin powder
1 tsp coriander powder
Salt, turmeric, cooking oil, garam masala and ghee

  1. Heat mustard oil in a pressure cooker. Add cumin seeds, cloves, cardamom, cinnamon and bay leaves.
  2. Add diced potato, minced onions, some soy nuggets (soaked in warm water until they are soft, then squeeze the excess water).
  3. Add the chickpeas, salt, turmeric, cumin powder, coriander powder, garam masala and ghee.
    (If you prefer to use onion paste to make the gravy thicker, stir fry the paste with potatoes. Make sure it is cooked thoroughly.)
  4. Add 2-3 cups of warm water and boil on pressure or until soft.
You may serve it as a snack, or with poori.

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